Easy Roasted Cauliflower Soup for your Best Seasonal Go-To Soup
Looking for an easy cauliflower recipe that you know is good for you? This Roasted Cauliflower Soup recipe can be that seasonal go-to recipe! Changing seasons can sometimes be a big shift in your lives and when you tap into your favorite all year round veggies and turn them into a soup, your strike gold! This creamy, dairy-free roasted cauliflower soup could end up being the very thing you make to most this season, and for good reason. It is delicious, easy to make, full of fiber, low on the glycemic index, and has a nutritional profile that is approved by kids and adults alike as well as that registered dietician you just started listening to. All good things come with this soup.
You can make varied versions of this soup with very few subtle changes like spices and fresh herbs as well as chicken or veggie stock, depending on what you have on hand. You can certainly steam the cauliflower instead of roasting but to me, that is where all the flavor of this soup keeps you coming back for more. It is good for lunch or dinner, it’s filling and it makes a pretty sizeable batch with just one head of cauliflower. Like more or less garlic, you got it. No shallots on hand? Try roasting an onion instead. Garnishing really gives you creative license to add several different toasted nuts or seeds like Marcona almonds or pinenuts if you have no pumpkin seeds. Parsley also works great if you have a shortage of cilantro or just prefer to leave it off. The possibilities are changeable and we always need to find the ways that work for each of us while keeping our recipes between the navigational lines of health and wellness.
Roasted Cauliflower Soup
Equipment
- Blender
- oven
Ingredients
- 1 large head of cauliflower, trimmed and cut into florets
- 2 shallots, peeled and rough chopped
- 3-4 garlic cloves, peeled
- 2 tbsp extra virgin olive oil, divided
- 1/2 tsp sea salt, divided
- 4 cups low sodium vegetable broth
- 1/4 cup coconut milk
- Freshly cracked pepper to taste
- 1/4 cup toasted pumpkin seeds
- Fresh chopped cilantro to garnish
Instructions
- Preheat oven to 425◦.
- In a large mixing bowl, toss cauliflower florets, shallots, and garlic cloves with 1-2 tablespoons extra virgin olive oil and a pinch or two of sea salt. Place the florets on a parchment-lined baking pan and bake for 25-30 minutes.
- Using a blender, combine roasted cauliflower, shallots, roasted garlic, vegetable broth, ¼ cup coconut milk, a pinch of sea salt, and fresh cracked pepper to taste. Blend until smooth. Repeat until all blended. Heat in a saucepan on the stovetop to serve.
- Garnish with toasted pumpkin seeds and chopped cilantro and a drizzle of extra virgin olive oil.
